Yakisoba Omelet (Okonomiyaki

• Meat

  • 6 thin slices Pork belly

• Seafood

  • 6 tbsp Katsuobushi

• Produce

  • 2 cups Bean sprouts
  • 4 cups Green cabbage
  • 2 tbsp Kizami nori
  • 4 Scallions
  • 2 tbsp Tororo kombu

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 tbsp Japanese mayonnaise
  • 1 1/2 tbsp Mirin
  • 4 tbsp Okonomi sauce

• Pasta & Grains

  • 1 lb Yakisoba noodles, fresh

• Oils & Vinegars

  • 1 Grape seed oil

• Other

  • 1 cup Tenkasu

Found on cookingontheweekends.com

Description

Ingredients

• 6 thin slices of pork belly
• 4 thinly sliced scallions, divided
• 4 cups thinly sliced green cabbage
• about 1-pound fresh Yakisoba noodles (typically 3 packages)
• 2 cups bean sprouts
• 1 cup Tenkasu
• 6 tablespoons Katsuobushi, divided
• 2 tablespoons Tororo Kombu
• 4 large eggs
• about 4 tablespoons Okonomi sauce, divided
• 1½ tablespoons Mirin
• grape seed oil for the pan
• about 1 tablespoon Japanese mayonnaise
• 2 tablespoons Kizami Nori

Directions

• Add the pork belly to a large sauté pan and place it over medium heat. Once its cooked through (after about 3 minutes), add about ¾ of the scallions and all of the cabbage. Stir to blend and cook only long enough to wilt the cabbage completely, about 4 minutes. Remove from the heat to cool to room temperature.
• Add the fresh Yakisoba noodles to a very large mixing bowl, using your hands to separate them as you do so. Add the bean sprouts and the cooled pork-cabbage mixture. Toss to blend.
• Add 4 tablespoons of the Katsuobushi to a a mortar and pestle and grind until it becomes fine powder. If you dont have a mortar and pestle, you can tear it into smaller pieces (its okay if its not a powder). Add this to the bowl with the noodles. Now use your fingers to tear the Tororo Kombu into smaller pieces and add this to the mixture as well. Set aside.
• In a small bowl whisk the eggs with 3 tablespoons of the Okonomi sauce and the Mirin. Once the mixture is smooth, drizzle it over all of the entire noodle mixture. Use your hands or two large spoons to mix everything together. Everything should be well coated with the eggs. Set aside.
• Line two baking sheets with a double layer of paper towels and generously coat the bottom of an approximately 10-inch, non-stick sauté pan with grape seed oil, and place it over high heat. Once its very hot, add about 2 cups of the noodle mixture and use a flat-bottomed spatula to gently press it into a pancake/omelet, just about he size of the bottom of the pan. Turn the heat to medium-high, and brown the bottom, about 5 minutes. To flip it over, place a plate thats larger than the diameter of the pan, upside down on top, and then invert it onto he plate. (Use pot holders!) Then you can easily slide it from the plate back into the pan on its other side. Brown this side as well, about another 4 minutes. There should be enough of the noodle mixture to make 4. As you remove each one from the pan, place them on the paper towel-lined baking sheets to drain a bit.
• Drizzle each omelet with some of the remaining Okonomi sauce, and the Japanese mayonnaise (roughly ¾ teaspoon of each). Then, divided evenly amongst the 4 omelets, sprinkle the remaining scallions, remaining Katsuobushi, and the Kizami Nori.